The Head Chef and his new tasting cycles

We have already presented the White Rabbit’s Head Chef Marcin Popielarz and the philosophy of his cuisine. Today, we would like to tell you about his newest culinary ideas which you will be able to taste upon your visit at White Rabbit. Introduced just a few days ago, our new menu includes two new tasting cycles dedicated to the regional cuisine of the Żuławy and Kashubian – Kociewie regions.

Let us start from the Żuławy cuisine which for centuries has been a culinary collection of many cultures. It was influenced by the Order of Teutonic Knights, Dutch and German settlers. The latter, among other things, brought in potatoes. What features are characteristic of this cuisine? Its significant part is represented by fowl and game, often served with a sweet flavour, and obviously fish, both salt and freshwater. Fish was used for preparation of a number of delicious soups, like smoked flounder soup. The Żuławy region was known for production of cheese, beer and fruit liqueur. Delicacies of this cuisine also included goose breast (półgęsek) and a winter plum soup cooked on meat.

What dishes of the Żuławy cycle are included in our menu? Such delicacies as smoked Jurassic salmon and flounder fried on beef fat. Other noteworthy menu items include Żuławy calamus root ice cream and madeleines on goose fat with quince.

Now, let us have a closer look at the Kashubian and Kociewie cuisines. The first one was based on fish dishes due to its accessibility in the Baltic sea and numerous lakes. Other popular dishes included fowl, mostly goose. The Kashubian cuisine was also rich in potatoes, in various forms, and carrots, swede and beetroots.

When it comes to the Kociewie cuisine, due to a long distance from the sea accessibility of fish was much more restricted, whereas the soil was barren. This is why the cuisine was based to a large extent on vegetables – potatoes, cabbage, swede and onions, as well as goat milk. Plums were very popular in the southern part of the Kociewie region – they were used for production of jam and preparation of different kinds of desserts.

Going back to the White Rabbit menu, its “Kashubia and Kociewie” section includes such delicacies as musk pumpkin fermented in lilac flowers, rabbit stuffed with dried plums and yarded chicken glazed with buckwheat honey and served with dumplings made of mashed potatoes, eggs, and flour (kopytka) and saffron milk cap. Other specialities? Among others, there are wreki cooked on goose and ruchanki with marinated cottage cheese, sea buckthorn and almonds. In other words, a flagship Kashubian dish – a swede soup on goose (wrek means swede in Kashubian) and delicious cakes made from bread pastry called ruchanki.

Link to our current menu:

Visit White Rabbit to treat yourself to a culinary feast!